Tasty ideas for anyone trying to eat ethically

Hearty lentils and chickpeas

This rich and wholesome dish is extremely versatile. Packed full of pulses and veggies, it’s a wonderfully nutritious basis to a meal, and can be served with potatoes, as a pasta sauce, on top of rice, or with couscous.

Hearty lentils and chickpeas

Adapted from Jamie Oliver’s shepherd’s pie

Convenience: 35 minutes to cook ~ easy to scale up ~ can be frozen

Serves: about 4

Ingredients

2 tbsp vegetable oil

1/2 tbsp ground coriander

1 onion, finely chopped

2 carrots, finely chopped

3 cloves of garlic, finely chopped

1/4 tsp salt

1 tsp dried thyme or oregano

350 g mushrooms, sliced

15 cherry tomatoes, sliced into quarters

1 tbsp balsamic vinegar

1/2 vegetable stock cube

1 400 g tin of chickpeas (unsalted)

1 400 g tin of lentils (unsalted)

1 small bunch of fresh parsley (optional)

Directions

Heat the oil in a large pan over medium heat. Add the coriander, onion, carrots, garlic, salt, and thyme or oregano. Cook for around 10 minutes, stirring frequently, until softened.

Add the mushrooms and cook for another 5 minutes on high heat, until most of the moisture from the mushrooms has evaporated.

Add the tomatoes, balsamic vinegar, stock cube, chickpeas, and lentils (including the liquid from the tins). Cook for a further 10 minutes or so, until thickened and reduced.

Sprinkle the fresh parsley leaves on top.

Serve warm with whatever you like. It goes brilliantly with pasta, mashed potatoes, couscous, or rice.